Pancake Smash Burgers

Begin by shaping the meat into 4 oz. (113 g) balls, then keeping them in the fridge to remain as cold as possible until you are ready to cook them.

Set your grill up for griddling with your favorite griddle accessory, then preheat the grill to medium. Begin cooking the bacon.

In a bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, combine the buttermilk, egg, and melted butter. Whisk the wet into the dry ingredients until they are just combined.

When the bacon is cooked, move it to some paper towel to drain. Add a little more butter to the griddle and drop ¼ cup (63 ml) scoops of batter onto the hot surface to cook for about 3 to 5 minutes.

When little bubbles form on the uncooked side of the pancake, flip them.

Once golden on both sides, move them from the griddle and keep warm, and separate to ensure they don’t steam and become floppy.

Turn the burners up and bring the meat out. Place the balls onto the griddle with a wide spacing. Use a piece of parchment or waxed paper and a wide flipper to press the patties until they are as thin as you can get them. Season them as they cook, waiting until the edges begin to get crisp. Then flip.

Once flipped, add cheese slices to at least half of the patties – or all if you like cheesy smash burgers.

Assemble your burgers in as many layers as you like. We suggest at least a double patty with cheese between two pancakes. Top with sliced pickles, bacon, garlic aioli, and your favorites. Don’t forget the maple syrup.

Equipment Needed

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